COLCANNON MASHED POTATOES
Stuart O'Keeffe's take on the Irish mashed potato and cabbage dish, from "The Quick Six Fix."
Provided by Stuart O'Keeffe
Number Of Ingredients 10
Steps:
- Put the potatoes in a medium pot, cover with salted water
- bring to a boil for about 20-25 minutes
- Drain in a colander
- Return the pot to the stove and set over medium-high heat
- Melt the butter, add the greens and sauté for 3 minutes
- Add the green onions and cook 1 minute more
- Pour in the milk, cream or half-and-half, and mix well
- Pass the potatoes through a ricer and add to the pot
- Reduce the heat to medium and mash potatoes with a fork or potato masher
- Add more butter for garnish and sprinkle with any leftover green onions
- Excerpt from The Quick Six Fix by Stuart O'Keeffe
- Copyright © 2017 by Stuart O'Keeffe
- Used with permission by William Morrow Cookbooks
- All rights reserved
BROILED LAMB CHOPS WITH BRAISED ROOT VEGETABLES AND COLCANNON - CREAMY KALE AND POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For braised vegetables: Heat a skillet with a cover over medium to medium high heat. Add butter, carrots, rutabaga and onion. Cook veggies 5 minutes, stirring frequently. Add broth or stock, bring to a simmer, and reduce heat and cover. Cook vegetables 15 minutes or until fork tender. Remove from heat and set aside.
- Preheat broiler to high for lamb.
- Boil potatoes for 15 minutes in salted water. Drain potatoes and return them to the hot pot and mash.
- Heat stock or broth to a simmer. Chop kale tops, discarding tough stems. Add kale to broth and cover. Simmer 10 to 12 minutes.
- Place chops about 6 to 8 inches from broiler and cook 5 minutes on each side. Remove from broiler and season chops with salt and pepper on both sides. Let chops rest 3 to 5 minutes.
- In a large skillet over moderate heat melt butter and add milk. Season with nutmeg and thyme and add scallions to the pan. Remove kale from cooking liquid to the milk and butter mixture using a slotted spoon. Stir in 1/2 cup of cooking liquid. Add mashed potatoes to milk and kale and stir until combined and creamy, 1 or 2 minutes. Stir in parsley and season with salt and pepper, to taste.
- Serve the chops along with vegetable colcannon. Warm up store-bought Irish soda bread or brown bread with soft, unsweetened butter. The bread makes a nice starter, side or ending to this meal.
COLCANNON
Easy colcannon potatoes are an Irish mashed potato recipe with leeks, cabbage, kale and scallions that makes the perfect St. Patrick's Day food or side dish.
Categories side dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place potatoes in a large pot, add enough cold water to cover, and bring to a boil. Add 1½ teaspoons salt, reduce heat and simmer until just tender, 15 to 18 minutes. Drain potatoes and return to the pot.
- Meanwhile, melt 1 tablespoon butter in a large skillet on medium-low. Add leek and cook, covered, stirring occasionally, for 5 minutes. Stir in garlic and cook 1 minute. Add cabbage and cook, partially covered, stirring occasionally, until just tender, about 5 minutes. Remove from heat and toss with kale (it will begin to wilt).
- Add half-and-half, remaining 2 tablespoons butter and ½ teaspoon salt to potatoes and gently mash. Fold in cabbage-kale mixture. Serve sprinkled with scallions, cracked pepper and additional butter, if desired.
BBQ CHICKEN BURGERS WITH SLAW
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.
- Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.
- Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.
- Serve burgers on bun bottoms topped with slaw and bun tops.
COLCANNON RACHAEL RAY STYLE
This traditional Irish dish is a combo of cabbage, potatoes and bacon. Rachel made and served this today on her show (aired Oct. 15th, 2008) paired with pork tenderloin - voila! Colcannon Rachael style.
Provided by Mommy Diva
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400ºF.
- Place the pork tenderloins onto a baking sheet and coat them with 2 tablespoons of EVOO, grill seasoning and grainy mustard, rubbing to evenly coat.
- Transfer to the oven and roast until cooked to your desired doneness, about 25-30 minutes or until a thermometer inserted into the pork reaches 145ºF.
- Let the meat rest about 5 minutes once it comes out of the oven.
- While the pork is roasting, place the potatoes into a medium-size saucepan and cover them with cold water.
- Add some salt and place over medium-high heat to bring to a bubble.
- Reduce the heat to medium and simmer until tender, about 15 minutes.
- Drain the cooked potatoes and return them to the pot they were cooked inches
- Add the butter and milk and mash the potatoes.
- Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon.
- Add the Canadian bacon to the pan and cook, turning occasionally, until browned and heated through, about 5 minutes.
- Remove the meat from the pan and chop it up.
- Add the cabbage to the pan with the bacon drippings and cook over medium-high heat until wilted and tender, about 5 minutes.
- Season the cabbage with salt and pepper, and add it, along with the chopped bacon and herbs, to the pot of smashed potatoes.
- Give everything a good stir to combine.
- Thinly slice the pork tenderloins and serve with the colcannon alongside.
Nutrition Facts : Calories 749.9, Fat 29.8, SaturatedFat 9.6, Cholesterol 208.8, Sodium 1149.4, Carbohydrate 48.5, Fiber 8.4, Sugar 5.6, Protein 70.9
'NDUJA & SPRING GARLIC CARBONARA
Spicy pork sausage adds some spice to this spring-y pasta classic.
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Whisk up eggs & cheese. Bring water to a boil. Season it with salt, cook pasta 1 minute less than package directions. Reserve 1 cup of boiling water, whisk into egg yolks. Meanwhile, heat EVOO in a large skillet, melt 'nduja into it, stir in garlic, add wine. Add pasta to 'nduja, toss and remove pan from heat, add tempered eggs & cheese, toss a minute more. Top pasta with black pepper. Pass extra cheese & EVOO at table.
OIL AND VINEGAR SLAW
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings; leftovers keep 2 days
Number Of Ingredients 6
Steps:
- Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.
Nutrition Facts : Calories 76 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 402 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 1 grams, Sugar 4 grams
NEW ORLEANS-STYLE BOUILLABAISSE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 32
Steps:
- For the broth: Heat the oil in a medium pot over medium-high heat. Add the shrimp heads and shells and saute a few minutes until starting to brown. Add the celery, bay leaf, leeks, onions and peppercorns; stir for a couple of minutes. Add the herb bundle and cover with the stock, then add the saffron and bring to a simmer. Let bubble gently for about 30 minutes. Strain and reserve.
- For the spicy garlic aioli: Whisk together the egg yolk, garlic, Dijon and lemon juice in a small bowl. Whisking constantly, slowly stream in the oil to emulsify. Season with salt, pepper and hot sauce.
- For the bouillabaisse: Heat 1 tablespoon of the oil in a medium to large Dutch oven over medium-high heat. Add the andouille and cook until browned and crisp. Remove from the pan and set aside.
- Reduce the heat to medium and add the remaining tablespoon olive oil to the Dutch oven. Add the garlic, celery, onions, fennel and bell peppers. Let sweat for 8 to 10 minutes, adding the tomatoes during the last few minutes of cooking. Raise the heat to medium-high, add the beer and bring to a simmer. Let reduce for a few minutes, then add 2 to 3 cups of the shrimp stock and bring to a simmer. Add the redfish and shrimp and let cook through, 3 to 4 minutes. Remove from the heat and stir in the crabmeat to heat through. Season with Old Bay and hot sauce and add the andouille back to the pot.
- To serve: Spread the aioli on the toasted baguette slices and divide among four shallow bowls. To each bowl, add three pieces of fish, three pieces of shrimp, some crab and some Andouille. Pour in some of the broth, making sure to include the vegetables in the broth. Garnish with the reserved fennel fronds.
SLOPPY WHATDYAKNOW JOES, PIZZAIOLA STYLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield Serves 4 to 6
Number Of Ingredients 17
Steps:
- Heat a large skillet over medium-high heat with EVOO, a couple of turns of the pan.
- Add the beef, season with salt and pepper, and brown. Add the salami and brown. Add the onion, garlic, chiles, Cubanelle pepper and oregano and stir to soften, about 5 minutes. Add the tomato paste, stir a minute more, then add the passata or tomato sauce, stock and wine, reduce the heat and simmer 20 to 30 minutes to thicken. Cool and store. Reheat over medium heat with a splash of water or stock to loosen up.
- To serve, finely chop the giardiniera and parsley in a food processor or by hand to make a relish. Lightly toast or warm the rolls in the oven. Serve the sloppy mix on the rolls, topped with the relish.
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